Aunty Beryl's Lemon Myrtle Butter Biscuits

To prep

15 mins

To cook

15 - 20 mins






For the biscuits

2 cups (250g) self-raising flour

1 teaspoon dried lemon myrtle

180g butter, softened

½ cup (125g) sugar

1 beaten egg



  1. Preheat oven to 190 degrees Celsius. Sift flour and dried lemon myrtle into a bowl, then rub in the butter until it resembles breadcrumbs.
  2. Add sugar and beaten egg and mix into a stiff dough, turn out onto a floured surface and knead gently until smooth.
  3. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
  4. Roll out onto a floured surface about 5mm thick and cut into about 30 biscuits.
  5. Place on a greased baking tray and place in oven at 180 degrees Celsius for about 12 to 15 minutes until golden.